Introducing a vibrant and nutritious delight: the Quinoa and Roasted Sweet Potato Jar Salad! Bursting with wholesome ingredients and flavors, this recipe serves up a symphony of textures and tastes in every bite. Imagine tender quinoa mingling with hearty cubes of roasted sweet potato, crisp red bell pepper, zesty red onion, protein-packed black beans, and crunchy pumpkin seeds, all atop a bed of fresh baby spinach. But what truly elevates this salad to new heights is its impeccable dressing, marrying the richness of olive oil with the tang of balsamic vinegar, the kick of dijon mustard, and a hint of maple syrup for sweetness. Whether you’re meal-prepping for the week or seeking a satisfying lunch option, this jar salad promises to delight your taste buds and nourish your body with every spoonful. Let’s dive in!
Recipe
Serves 4
Salad
1 1/2 cups quinoa cooked, cooked
2 cups sweet potato, cubed and roasted
1 red bell pepper, sliced
1 red onion, diced
2 cups black beans, rinsed and drained
1/3 cup pumpkin seeds
8 cups baby spinach
Dressing
1/2 cup olive oil
4 balsamic vinegar
2 tsp dijon mustard
2 tsp maple syrup (optional)
1/4 tsp salt and pepper to taste, to taste
How to Prepare
Salad
Cook quinoa according to directions. You can also purchase frozen,pre-cooked quinoa and defrost.
Prepare ingredients according to directions. You can use any pre-roasted vegetable in place of the sweet potato.
Add dressing to the bottom of jars.
Divide the dressing evenly among 4 mason jars. Layer with sliced red bell pepper, diced red onion, cooked quinoa, roasted sweet potatoes,black beans, toasted pumpkin seeds, and top with baby spinach.
Seal the jars and refrigerate until ready to serve. Invert into a serving bowl – toss and enjoy!
Dressing
Whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup,salt, and pepper.
If using a large jar you can whisk in the bottom of the jar – if making individual servings, whisk in a separate bowl and add equally among serving jars.
